One-Pan Creamy Sausage Pasta Shells
Description:Savory Italian sausage, tender pasta shells, garlic, Parmesan, and mozzarella come together in a rich, creamy sauce for an easy one-pan dinner.Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutesServings: 6Ingredients1 lb Italian sausage12 oz medium pasta shells1 tbsp olive oil1 small onion, diced4 cloves garlic, minced1 tsp Italian seasoning½ tsp black pepperSalt, to taste¼ tsp red pepper flakes, optional3 cups chicken broth1 cup heavy cream¾ cup freshly grated Parmesan cheese1 cup shredded mozzarella cheese2 tbsp chopped fresh parsleyInstructionsHeat olive oil in a large, deep skillet over medium-high heat.Add the Italian sausage and cook until browned, breaking it into small pieces as it cooks. Drain excess grease if needed.Add the diced onion and cook for 2–3 minutes until softened.Stir in the garlic, Italian seasoning, black pepper, and optional red pepper flakes. Cook for about 30 seconds until fragrant.Add the dry pasta shells and chicken broth. Stir well and bring to a gentle simmer.Reduce the heat to medium-low and cook for about 10–12 minutes, stirring occasionally, until the pasta is almost tender. Add a splash of extra broth if the skillet becomes too dry.Reduce the heat to low and stir in the heavy cream and Parmesan cheese.Add half of the mozzarella and stir until melted and creamy.Sprinkle the remaining mozzarella over the top. Cover the skillet for 2–3 minutes, or until the cheese is melted.Remove from the heat and let the pasta rest for a few minutes to allow the sauce to thicken.Garnish with fresh parsley and extra Parmesan before serving.NotesUse mild or spicy Italian sausage depending on your preference.Freshly grated Parmesan melts more smoothly into the sauce.Add spinach, mushrooms, broccoli, peas, or bell peppers for extra vegetables.If the sauce becomes too thick, stir in a splash of chicken broth, milk, or cream.Store leftovers in an airtight container in the refrigerator for up to 3–4 days.